FIELD: food industry.
SUBSTANCE: invention relates to food industry. According to the proposed method, during drying in a vacuum-pulse drying chamber till specified moisture content is obtained one controls the moments of occurrence of stable values of the product moisture content at the specified temperature of the material heating in the process whereof one cyclically provides for a vacuum pulse with periods of time T limited by intervals T1=[A1-B1]; T2=[A2-B2];…Tn=[An-Bn]. The moisture content is measured with a capacitive multi-pin probe sensor installed at least in one of the pressed items loaded into the vacuum drier. Additionally, one proposes a device containing a capacitive multi-pin probe sensor with low and high potentials electrodes. For control of the moisture content of the product in a saturated vapour medium the high potential electrode is encased into an electrically insulated and moisture-proof shell with a tip; the tip is the shell extension.
EFFECT: inventions group allows to reduce drying time, decrease energy consumptions, produce high quality hay, exclude hay losses caused by mould deterioration during storage and produce a fodder additive in the form of grass sap.
3 cl, 4 dwg, 1 ex
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Authors
Dates
2013-02-27—Published
2010-12-30—Filed